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Potatoes in the Shell

Name: Potatoes in the Shell
Yield: 2 servings
Ingredients: eight medium-sized potatoes; add butter; pepper and salt; two tablespoons milk; the beaten whites of two eggs; a little onion juice to flavor

From The Toronto Cook Book, 1915

Serves 2

Must be prepared quickly.

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

543Calories

19 gProtein

106 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein19 g

Carbohydrates106 g

Fiber13 g

Sugars5.8 g

Total Fat5.8 g

Saturated Fat2 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol188 mg

Sodium113 mg

Potassium2642 mg

Calcium119 mg

Iron5.7 mg

Magnesium146 mg

Phosphorus456 mg

Zinc2.5 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D1.1 mcg

Vitamin C118 mg

Vitamin A85 mcg

Vitamin E0.6 mg

Vitamin K12 mcg

Vitamin B61.9 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.4 mg

Folate114 mcg

Choline222 mg

Caffeine0 mg

Water527 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 135. The excerpt below is the record exactly as published.

Potatoes in the Shell Bake eight medium-sized potatoes, when done cut in lengthwise pieces, remove the insides without breaking the skin, mash, add butter, pepper and salt, two tablespoons milk, and the beaten whites of two eggs; if desired, it is much nicer with a little onion juice to flavor

Cook this with the app: pantry check, scaling, and the assistant.